Moroccan Potato Casserole

Moroccan Potato Casserole

33
NIBLETS 2

"This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!"
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Ingredients

1 h 45 m servings 237 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
  3. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
  4. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Reviews

33
  1. 45 Ratings

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Most helpful positive review

This recipe is great for those who love well-spiced (but not necessarily hot) recipes! Even if you're not a cilantro fan, you'll still love this one. Make sure to taste the herb sauce after ad...

Most helpful critical review

A decent side to complement a main dish, but don't be fooled, this recipe is no casserole--it's nothing more than roasted veggies with a herb-intensive marinade. I probably won't take the time t...

This recipe is great for those who love well-spiced (but not necessarily hot) recipes! Even if you're not a cilantro fan, you'll still love this one. Make sure to taste the herb sauce after ad...

I love this dish! It's *always* a hit for company or potlucks. Even my mother -- who professes to hate cilantro -- loves it. I find it needs a longer baking time than the recipe says.

This was a fair amount of work, and I did it the easy way. Instead of fresh herbs, I used 2 tbsp. of dried cilantro and parsley. Since there was less to "process," I was able to mix up the sauce...

An update... After making this for years, and enjoying it, I started to get into vegetarian cooking and purchased Deborah Madison's "Vegetarian Cooking for Everyone". Imagine my surprise when I...

I made it this week and it was FABULOUS!!! The only thing I might do differently is add a can of chopped, stewed tomatos with half the can of juice instead of the fresh tomatos since I really l...

A decent side to complement a main dish, but don't be fooled, this recipe is no casserole--it's nothing more than roasted veggies with a herb-intensive marinade. I probably won't take the time t...

I did not care for this. I'm giving it two stars instead of one because it presents really nicely. With some major overhaul of spices this could be a very nice dish. It was very pretty. Follo...

The sauce was very tasty, but the potatoes were not even close to tender, even after I added 15 minutes to the time. It might be a good idea to precook the potatoes before baking.

A lot of chopping. Next time I might half the recipe. Overall, it was pretty good. I'll make it again.